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This Crockpot BBQ chicken recipe has tender pulled chicken that’s coated in a delicious sweet and smoky BBQ sauce. It’s quick to prepare in just 10 minutes and makes the best sandwiches!
You might also like my BBQ Chicken French Bread Pizza or Monterey Chicken.
Why you’ll love it
Slow cooker BBQ chicken is tasty any time of year, but using your Crockpot in warmer months is great because it doesn’t heat up your kitchen and is easy and hands-off to make. Enjoy those classic smoky BBQ flavors even if you don’t own a BBQ!
Our kitchen loves making fall-apart tender pulled chicken sandwiches and eating them out on the deck or in the backyard. There’s nothing much better than pairing pulled chicken with cool, creamy coleslaw and a toasted bun!
What you’ll need
- Chicken breasts – we’re using 4 boneless/skinless for our shredded chicken
- BBQ sauce – I used Heinz Kansas City BBQ sauce. It’s sweet and smoky and quite thick in consistency, but use your favorite or what you’ve got in stock. If you’re not a fan of a sweeter flavor, I wouldn’t use a Kansas-style BBQ sauce.
- Onion powder, garlic powder, chili powder – my signature seasoning mix to infuse so much savory taste
- Worcestershire sauce – it’s one of my not-so-secret ingredients to enhance the flavor of sauces. I wouldn’t skip it if I were you!
- Brown sugar – to balance it all out with a hint of sweetness and caramelization and to thicken up the sauce a bit
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use tongs to toss the chicken and serve it up.
- This is the slow cooker model I use.
- I love these nested magnetic measuring spoons.
How to make Crockpot BBQ chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
To a bowl, add the BBQ sauce, onion powder, garlic powder, chili powder, Worcestershire sauce, and brown sugar. Mix it together thoroughly.
Place the chicken breasts in your Crockpot, and then pour the sauce over the chicken. Coat the chicken in the sauce fully. Cook on high for 3-4 hours or low for 6-7 hours, and then shred the chicken with two forks. That’s it!
Substitutions and variations
- While we prefer chicken breasts, you can definitely use chicken thighs instead.
- Add a drop or two of liquid smoke for an even richer, deeper smoky flavor.
- Or add in some cayenne pepper, red pepper flakes, or hot sauce if you want the chicken to have some kick to it.
What to serve with it
- Try serving it on a sesame or brioche bun with this Best Coleslaw recipe and some pickle slices.
- Want an extra crunch? Throw in some potato chips right into the sandwich for a fun twist!
- My Easy Macaroni Salad and some Cajun Grilled Corn on the Cob would go great on the side.
- If you’re making this for a potluck, don’t forget to bring along a batch of Classic Deviled Eggs.
Leftovers and storage
- This BBQ pulled chicken makes fantastic leftovers that will last for 3-5 days in the fridge in an airtight container.
- It will also keep well in the freezer. This can be frozen for up to 3 months, and I recommend storing portions in individual containers so that you can make up new sandwiches anytime you’re craving one!
- One of my go-to ways to use up leftovers is making lettuce wraps if I’ve run out of buns.
I hope you’ll love these delicious BBQ chicken sandwiches! Leave a star rating and review below if you made this recipe. Tag me on Instagram if you made any S&L recipe.
Crockpot BBQ Chicken
Ingredients
- 2 pounds chicken breasts (about 4 large) boneless skinless
- 1.5 cups BBQ sauce use your favorite
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- For serving: buns, coleslaw, etc.
Instructions
- Place the chicken breasts in your slow cooker.
- Add everything except for the chicken to a bowl and stir it together until smooth.
- Pour the sauce over the chicken and toss so it's well coated. Cover and cook on high for 3-4 hours (I do 3.5 hours) or on low for 6-7 hours.
- Shred the chicken right in the slow cooker using two forks, then stir it so it's coated in the sauce. If needed, and some salt & pepper prior to serving.
Notes
- Makes enough for about 6-8 sandwiches (or fewer if you really stuff them).
- Shred the chicken as small or coarse as you prefer.
- You may sub the chicken breasts for chicken thighs.
- I own this Crockpot.
- Here’s the Instant Pot version of the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Absolutely love this recipe! My husband took it to work and shared and one coworker said it wa the best pulled chicken bbq they’ve ever had! Our kids approved too and that’s always a win!!
I’m so happy to hear that, Jessica!!
How much carbs and protein does this have
Hi! The nutrition info is in the recipe card.
Cañ i thicken the sauce with something. Smells great so far
Hi! Try adding in a cornstarch slurry at the end. Perhaps 1-2 teaspoons cornstarch mixed with the same amount of cold water.
May I have a recipe for cole slaw please.
Here you go: https://bit.ly/3Og7vCf
Hi we love this recipe!
Question though if we double it and do 4 lbs of chicken in the same crockpot do you think it will take longer to cook?
Thanks!!
Vanessa
Hi Vanessa! I’m so glad it’s a favorite. Yes, I think if it’s all stacked together it may take a bit longer to cook. I’d keep checking on it and use a meat thermometer to ensure it’s cooked through.
This sounds great! Can you use frozen chicken?
Hi! It’s not recommended for safety reasons to use frozen chicken in slow cooker recipes. Instant Pot (pressure cooker) yes.
Perfect, easy & delicious! I used the bbq sauces I keep on hand & your slaw recipe was just the right touch.
That’s awesome!! 😀 Thanks for your review!